It was my first time making rack of lamb and I must confess it was quite delicious! After browning them in a skillet for 10 minutes, roasting them in the oven for another 15 and then barbecuing them for the final 2-3 minutes, the meat could not have been more juicy and tender. Coated with a herb mixture consisting of fresh rosemary from the garden, a few cloves of garlic and olive oil, it was surprisingly easy to make. Happy Memorial Day everybody, hope you are enjoying the day off!
Adapted from Epicurious
- 2 (8-rib) racks of lamb
- 2 tsps salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
For rosemary garlic coating
- 4 garlic cloves, minced
- 1 fresh rosemary twig
- 3 tbsps extra-virgin olive oil
1. Heat a heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks on all sides for about 10 minutes.
2. Transfer racks to a roasting pan.
3. Preheat oven to 500°F.
4. Stir together garlic, rosemary and olive oil. Coat the lamb with this mixture.
5. Roast 15-20 minutes.
Note: Since my thermometer was not working, the lamb turned out slightly undercooked coming out of the oven. So, after slicing each individual rib (there were 8 of them), I put them back on the grill outside for 2-3 minutes.